Yes! I really find that when it comes to cooking, it’s all about the colors. Colors are, let’s say, almost everything. For me, a balanced and nutritious dish must be colorful. At home, I always prioritize having meals with lots of colors. And, as you may have guessed, the name of my site Vegan & Colors is partly because of my cooking style, which is based in whole-plants and always packed with colors!
Overall, there are three reasons why I think colors are everything:
- Colors are eye-catching: a dish with nice colors will probably make you and others more willing to eat it. As the popular saying goes: “You eat first with your eyes”.
- Colored meals are also synonymous of a larger variety of vitamins, minerals and antioxidants. In my view, by consuming regularly foods with a variety of colors, you will supply your body with all necessary fuel it needs to keep healthy as well as the energy to go through the day.
- Colorful meals are also intimately related to a plant-based or vegan diet: probably if you eat meals with lots of colors – and here I am not talking about artificially colored or industrialized food – is because you are including in your menu lots of vegetables, fruits, legumes, seeds and grains.
Now, you’ll probably agree that all these three reasons are presented in this purple rice recipe. First, purple rice is much more eye-catching than the standard plain white rice. I am sure that even children would love to have a plate of this purple rice. Second, by adding the purple cabbage to the rice, we enrich it not only visually, but also nutritionally. Purple cabbage has a higher content of a class of pigments called anthocyanins, which are well known as powerful antioxidants, with several health benefits. And last, but not least, this purple rice meal is perfect for a plant-based or vegan lifestyle. Wrap it in a nori and add a slice of avocado, and you are done with your lunch, dinner, or even snack! Or try to make a Buddha bowl like the one I’ve shared here before. Alternatively, and the way I like to eat it, is with grilled tofu (to add protein) and some pieces of avocado (for healthy fat). A great tip is to prepare in advance a larger amount and keep it in the fridge and so you’ll have a base to prepare your vegan lunch and dinner for some days!
Could that rice look more gorgeous in this bamboo bowl ?
- 2 cups of white rice (I use a sticky type)
- 4 cups of water
- 2 cups of shredded purple cabbage
- 1 tbs of oil (I use coconut oil)
- Salt to taste
- Garlic (optional)
- Steps are show in the pictures bellow
- Rinse the rice over running water. In a large saucepan add the rice with 4 cups of water, salt, and oil. Bring to boil. Using a wooden spoon, stir to separate any clumps in the rice. When starting to boil, lower the heat and cover. Let it simmer for around 5 min. Add the purple cabbage, stir very well to mix the cabbage with the rice. If it's too dry add some more water. Cover and let it simmer for more 5 min. Tur off the heat, fluff it with a fork and allow it to simmer for another 3 minutes.
- Serves: 4
- If you are using the purple rice for sushi, skip the garlic, and add 1 tbs of sugar and 1 tbs of rice vinegar at the end and mix very well.
